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HomeMy WebLinkAboutCVS Pharmacy Snider Plaza  DALLAS COUNTY HEAL' Environmenta ~ 2377 N. Stemmor · Dallas, (214) 819-2115 F RETAIL FOOD ESTABLISH arposeoflnspection: Regular ~ FolIowup Complaint~ Other 1. Proper Cooling for Cooked/Prepared Foo~ 2. C~Id Hold (41°FI45°F) 3. Hot Hold (140°F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165'F in 2 Hrs) :, 3d/Tempe ratu res Pis ·Pts Pts ..3 ;iai Demerit., 6. Personnel wi~h Infections Restricted/Excluded 7H AND HUMAN SERVICES :Health Division s Frwy - Room 607 exas 75207 ax: (214) 819-2868 VIENT INSPECTION REPORT 7. Proper/Adequate Handwashing 8. Good Hygienic PraclJces (EadnCDfinkJnp/Smoking/Other) . r* 9. Approved Source./t_a~eling 10. Sound Condition .. 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansf'Rme as Public Health C, 14. Water Supply-Approved Sour.ce/S~.c.!e...n! .C.....~..~/~?!.~t Cold Under Pressure 15. Equipment ~equate to Ma~ntCn Pr~uct Tempera~re / ' ' ....... 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wtbh Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodent.s/Other,~nimals .20. Toxic Iterr~ Proped¥ Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) ppm/temp rature 22. Mechanic. el Warewashing and Sanitizing at ( ) ppr'n/te~ nperatui'e , ;posal 23. Approved Sewage,NVastewater DisposaJ System, Proper DJ' " : 24. Thermometers Provided/AccuratefPropedy Calibrated (','- 2* Food Contact Surfaces of Equipment and Utertsils Cleaned F)¸ 'San!tJzed/Good Repair ~minp/~uffet Plate) 26. PogtJng of Cor~sumer Advisories (Heimlich/Raw Shellfish W 27. Food Establishment Permit :How-up Insp 'ES NO COMMENTS: Received by'~ ~~ /Y OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protedtion during storage, preparation, display, service, transportation. ~. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (I/4" IPS valve). ¸Al Garbage & refuse containers covere~l: adeqUate number, insect/rodent proof, frequency of disposal/clean. ..,,F~[l;,,,,constructed, dralne~good repair, dovering installation, dustless cleaning methods.· Walls, ceiling, attached equipment: constructed, good repair, clean, sUrfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded.' Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided,facilities clean, located properly Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. No. ~0 CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140*F to 70°F more than 2 hours OR 70*F to 41 *F (45'F) more than 4 hours OR prepared foods cooled to 41 *F (45'F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 *F (45'F) more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held above 41'F (45'F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) ItOT HOLD - Potentially hazardous food held below 140*F more than 4 hours: ACTION': Voluntary destruction - Potentially hazardous food held below 140*F less than 4 hours: ACTION: Rapid reheat to 165'F or more COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTIOn': Reheat rapidly to '165'F HAND WASHING o Food employees observed not washing hands: ACTION: Er~plo~'ees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUND CONDITION o Foods from unapproYed sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS - Read)' to Eat foods handled witl~, bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAw/cOOKED FOODS - Ready-to-Eat t'oods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.